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Add chicken and season with salt, pepper, and garlic powder. Cook until the chicken is no longer pink, then Return the chicken to the pot. Stir in the pesto and Parmesan.

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Ingredients Creamy Chicken Pesto & Bowtie Pasta

from Philadelphia Cooking Creme:

1. Get 1 lb boneless, skinless chicken breasts cut into bite sized pieces. I used chicken thighs
2. Give 1 cup - frozen peas. I used a can instead of frozen.
3. Get 1/3 cup of red pepper strips
4. Provide 1 packages - Philadelphia Creamy Pesto Cooking Creme. (10 oz). These come in containers.
5. Make ready 2 cup for hot cooked bowtie pasta. I used 1/2 box.
6. Get 1/2 cup for Kraft Shredded Mozarella Cheese. I used parm. on top when plated.

It's fast even if you make your own pesto from scratch! Homemade pesto is one of those. Pesto is a creamy blended bright green sauce originally from Italy. The ingredients in a good pesto.

Creamy Chicken Pesto & Bowtie Pasta

from Philadelphia Cooking Creme start cooking:

1. Cook and stir chicken in large skillet on meduum heat 5-7 min or until done. Add peas & pepper strips; cook 2-3 min, or until heated through, stirring ocassionally. ( I boiled my skinless thighs in onion, carrots so I could have the broth. Boul for 1 hr. for thighs or until done. debone and cut into pieces. add to skillet with no broth).
2. Cook your pasta. I cooked mine in broth from thighs.
3. added my peas & peppers at this point.
4. add Phil. Creamy Pesto Cooking Creme and drained, cooked pasta.
5. Simmer, stirring ocassionally, until cooking creme is hot. We like ours thinner so I usually add 3/4 C of milk to thin sauce. While it's hot it may seem then but thickens when cooled.
6. Top with cheese.

This is an awesome dish - boneless chicken strips cooked in a creamy pesto parmesan sauce and served over linguine. Super Creamy Chicken Pesto Pasta with Peas. Summer or Winter - this Creamy Pesto Chicken is quick, easy & CRAZY delicious! Perfect for easy entertaining or a mid-week meal. A fast and filling, all-in-one chicken dish, from Good Food Magazine.

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